1 lb. red snapper or orange roughy fllets (cod works well, too)
1 garlic clove, minced
2 T. butter
7 t. lime juice, divided
1/2 t. white pepper
2 T. sour cream
2 T. mayonnaise
7 flour tortillas (8 inches), warmed
1 C. shredded lettuce
1 C. chopped fresh tomato (would make this stage 2)
Remove skin from fish and cut fish into 1-in. cubes. In a skillet, saute garlic in butter and 5 t. lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes, over medium heat until fish flakes easily with a fork. Meanwhile, combine the sour cream, mayonnaise, and remaining lime juice.
Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over. Yields 7 servings.